CAMARÕES À GUINEENSE (SHRIMP BISSAU STYLE)

 

This is a very popular way to prepare shrimp in Bissau, the country’s capital city. Use large or jumbo shrimp for this dish and serve over a bed of rice.

 

1 large onion

½ cup peanut oil

2 pounds large or jumbo shrimp, peeled and cleaned

1 large cucumber, peeled, seeded, and cut into thin slices

1 teaspoon salt

¼ teaspoon black pepper

juice of 1 lemon (3 tablespoons)

½ cup chicken broth

 

Peel and finely chop the onion. Heat the oil in a large skillet and sauté the onion until transparent. Add the shrimp and cucumber, stir, and simmer 2 minutes. Add the salt, pepper, and lemon juice. Stir; add the broth and cook until the shrimp are done and the sauce thickens a little.

Serve over white rice.

 

Serves 4.

 

country : Guinea-Bissau

course : main course

 

source : Cuisines of Portuguese Encounters : Recipes from Portugal, Madeira / Azores, Guinea-Bissau, Cape Verde, São Tomé and Príncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao / Cherie Y. Hamilton